2 c. chicken breasts, cut into 2-inch cubes
1 c. snow peas
3/4 c. celery, diced
3/4 c. onion, diced
3/4 c. bell pepper, diced
1/2 to 1 c. cashew nuts
1 can button mushrooms (reserve liquid)
1 chunk ginger root, crushed
4 tbsp. oil

Sauce:

1/2 c. mushroom liquid
2 tsp. cornstarch
1 tsp. soy sauce

Marinade:

1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. cornstarch
1/2 tsp. both sugar and salt

Mix chicken with marinade; let stand 15 minutes. Prepare sauce mix. Heat wok to 325°F. Pour 1 tablespoon oil and heat. Cook celery and onion 1 to 2 minutes. Season with salt and sugar. Add 1 tablespoon oil. Cook pepper and peas 1 to 2 minutes. Salt and sugar. Cook mushrooms. Add 2 tablespoons oil. Cook ginger and garlic 1 minute. Discard. Stir-fry chicken until done. Stir prepared sauce over chicken until thick. Add vegetables and cashews.